Kosher Salt: Contests and Contrasts
Signaling the increasingly mainstream uses of Kosher salt, Morton Salt has announced a contest for the best recipe containing the traditional Jewish ingredient. From the contest website:
Morton is offering four lucky winners the chance to share space on its box with one of America’s most recognizable icons. Winners will have their photo and recipe featured on the box. For your chance to win, enter an original recipe for a side dish, beverage, main dish or appetizer using Morton Kosher Salt and you may soon be walking in the rain with the Morton Salt Umbrella Girl!
Traditionally, our people has taken advantage of these large granules to absorb and remove blood from our meat. Modern chefs have been drawn to Kosher salt for its less severe taste and slightly crunchy texture, as contrasted with table salt. In fact, I’ve heard several chefs swear-off table salt completely: Kosher salt is the de-facto cooking additive, and sea salt (an even larger, crunchier grain) is the de-facto “table” seasoning.
¶
The real advantage to kosher salt when cooking isn’t taste or texture - it’s shape and size. It scatters more readily across a piece of meat (or anything, really), providing a more complete and even cover that the tiny, round granules of table salt can provide.
also, kosher salt doesn’t have iodine which does affects the tatse. But I doubt anyone will want to use kosher or sea salt for baking
Please help me I have always been able to buy Rite Herring in sour cream sauce at the Stop and shop both in Peabody Ma and in the Stop and Shop in Beverly Ma . Now they do not carry it and carry some inferor brand it is I believe a French brand and it SUCKS Can you please tell me where I can get my Rite Herring in Sour cream sauce in the Peabody Salem Beverly Ma area